Dec 11,2013
In past articles, we have reported on traditional Japanese breakfasts — morning gayu porridge, a select item at a famous ryotei restaurant, a morning breakfast course at a hotel patronized by great writers, and shojin ryori at a Zen temple. This time, however, we will switch gears and investigate the very custom of eating breakfast, which is a foundational part of food culture. We visited Hakuoh University, which actively engages in supporting the eating habits of its students.
Japan’s Office for Food and Nutrition Education Promotion, which is part of the Cabinet Office, published the Report on University Students’ Dietary Habits and Attitudes Toward Food in 2009. According to the report, some 60 percent of university students eat breakfast nearly every day, but 20 percent skip breakfast four or more days a week. In the latter group, male students living in off-campus housing were much more likely than other cohorts to skip breakfast.
One university began running its own initiative to get students to eat a proper breakfast a full 10 years before the report’s results came out.
Shimamura Shizuo, Deputy Director-General of Hakuoh University explains the university’s motivation. “If students are provided with nourishment after waking in the morning and are physically and mentally energized before class, they will concentrate better and lead more regular lifestyles. We launched our breakfast program with this idea in mind.”
The university initially provided breakfast courses, normally worth 400 yen, for free to freshers for one to two months in the spring. The program was revamped three years ago, so that students could eat breakfast courses year-round, except during the summer and winter breaks, for 100 yen (the university contributed the remaining 300 yen).
“The program is beneficial in terms of communication too, as the students eat while socializing with each other in the cafeteria instead of eating alone in their rooms. The advantages extend beyond the students to the faculty members as well, since it is easier to conduct their classes because there are fewer drowsy or yawning students in class. The program also reassures parents who send their kids here.”
The main plate, either Japanese or Western, changes daily and comes with rice and miso soup. Fermented soybeans or chilled tofu and a cupcake or jelly are also included for a mere 100 yen. It would be crazy not to take advantage of this bargain.
Sure enough, the cafeteria was bustling with students at 8 in the morning.
“I eat breakfast here every day after morning practice. My favorite is the a la carte menu on Fridays, when they serve stew or curry.” — Third year female student and member of the basketball team.
Morning regulars include the dormitory-dwelling members of the basketball team, which has made it to the top ranks of national tournaments, the track and field team, which is preparing for long-distance relay races, and other athletic teams who practice every morning. One wonders if one bowl of rice enough for these athletes?
Besides athletic students, boarding students who have early morning classes and students who commute from home also frequent the morning cafeteria.
“I live in an apartment and I cook my own dinners. But making breakfast in the morning is a hassle, so I eat here five days a week.” — Fourth year male student and member of the kendo club.
“When I showed my mom at home a photo of the cafeteria menu, she gave me 100 yen and told me to eat at the university. At home, I only get a slice of bread.” — First year male student with no club affiliation.
Although their circumstances are different, these students can share the same meals together with their peers. Just watching them is a welcome sight. Behind the scenes of course, there are people working hard to prepare all these meals.
The cafeteria manager Tsukahara Kosuke from Shidax Food Service describes their goals. “We work hard to provide nutritionally balanced meals that students won’t grow tired of. They are not fond of fish or vegetables, but we devise dishes that get them to at least eat a bite or two. After all, we want them to eat everything with no leftovers.” For the staff, the most encouraging thing are the students’ words of appreciation for the meals.
While it is certainly nice to eat for only 100 yen, more meaningful than the low price is to have breakfast with a smile on your face.
Acquiring the healthy habit of having breakfast every day gives you even more of an edge. I hope the students will remember this when they venture out into the world.
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